We had a couple of bananas that were getting mushy, so obviously the best solution was to make banana bread! This is one of my go-to recipes for bread, since it’s super easy and doesn’t take as long as other breads. This bread is delicious because it has a soft, moist inside, while the outside gives it a nice crunch. And if you’re craving extra crunch, just add walnuts to this recipe for some tasty banana nut bread. Serve up slices either plain or with a slab of butter.
- You want to use ripe, slightly mushy bananas for this bread for the best results. It usually works best if you have a couple of bananas lying around that you want to use before they go bad.
- Keep in mind that the batter will rise during baking, so be sure to leave enough room in the pan to allow it to do so. I filled mine up about 3/4ths of the way, which seemed to work out perfectly.
- Depending on your oven, the baking time might vary a bit. The best way to test if your bread is done is to stick a toothpick in the middle: if it comes out clean, it’s done!
- Plastic wrap or foil are the best ways to keep the bread fresh.
Banana Nut Bread
Prep Time: 10-15 minutes | Bake Time: 45 minutes
# of Servings: 1 loaf
- 2 ripe bananas
- 2 cups sugar
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 eggs
- 2 cups flour
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/2 cup walnut pieces (optional)
- Preheat oven to 350, and spray glass bread pan with cooking spray.
- In a large bowl, combine the bananas, sugar, baking soda, and salt. Mix at medium speed for about a minute, or until everything is well blended.
- Add eggs one at a time, mixing thoroughly with each addition.
- Mix in flour, milk, and oil, and mix until smooth.
- Combine vanilla and nutmeg.
- If desired, fold walnut pieces into the batter.
- Pour batter into the pan, then bake for 45 minutes. Allow bread to cool completely before removing from pan.